Eggs Benedict California

Staff Writer
Eggs Benedict California
All the Good Blog Names Are Taken

This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.

 

1
Servings
529
Calories Per Serving
Deliver Ingredients

Notes

*If you don't have a favorite recipe for hollaindaise sauce, try this one

Ingredients

  • 2 eggs
  • 1 English muffin
  • 4 Teaspoons crumbled goat cheese
  • 1/2 avocado, thinly sliced
  • 3 cherry tomatoes, halved
  • 1 Teaspoon olive oil
  • Fennel leaves, for garnish
  • Salt and pepper, to taste
  • 1-2 Teaspoon vinegar
  • 3 Tablespoons hollandaise sauce*

Directions

Fill a medium-sized skillet or cast-iron pan with about 2 inches of water and add the vinegar. Bring to a simmer, and slowly crack each of the eggs into the simmering water. Cook for 3 minutes for soft yolks. 

Meanwhile, toast the English muffin. When it's toasted, sprinkle each 1/2 with goat cheese. Remove the poached eggs from the water using a slotted spoon, and gently place 1 on each goat cheese-sprinkled half. 

In a small sauté pan, heat the oil for 1 minute and place the tomato halves into the pan cut side down. Cook for 1 minutes so that the tomatoes begin to caramelize, then flip and allow to cook for 1 minute more on the outside. 

Place the egg-topped muffins side by side on a plate and arrange the avocado slices between the 2 eggs. Top with the caramelized tomatoes, drizzle with the hollandaise sauce, and serve. 

Eggs Benedict Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Eggs Benedict Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
33g
50%
Sugar
5g
N/A
Saturated Fat
8g
42%
Cholesterol
330mg
100%
Protein
23g
45%
Carbs
40g
13%
Vitamin A
239µg
27%
Vitamin B12
1µg
17%
Vitamin B6
0.5mg
27.2%
Vitamin C
16mg
27%
Vitamin D
2µg
N/A
Vitamin E
4mg
21%
Vitamin K
30µg
38%
Calcium
242mg
24%
Fiber
10g
41%
Folate (food)
155µg
N/A
Folate equivalent (total)
182µg
45%
Folic acid
16µg
N/A
Iron
4mg
24%
Magnesium
74mg
19%
Monounsaturated
17g
N/A
Niacin (B3)
4mg
21%
Phosphorus
376mg
54%
Polyunsaturated
5g
N/A
Potassium
900mg
26%
Riboflavin (B2)
0.8mg
49.2%
Sodium
823mg
34%
Thiamin (B1)
0.4mg
26.7%
Zinc
3mg
18%

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